Colomba di Pasqua

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Colomba pasquale
Alternative namesColomba di Pasqua
Place of originItaly
Region or stateMilan
Created byAngelo Motta
Main ingredientsFlour, eggs, sugar, butter, candied peel, pearl sugar, almonds

Colomba pasquale [koˈlomba paˈskwaːle] or colomba di Pasqua [koˈlomba di ˈpaskwa] ("Easter Dove" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.

The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate.[1]

The colomba was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing.[2]

See also[edit]


  1. ^ "Archived copy". Archived from the original on 2011-09-04. Retrieved 2011-04-13.CS1 maint: archived copy as title (link) Chocolate version of Panettone
  2. ^ Porizo, Stanisloa (2007). Il panettone. Storia, leggende, segreti e fortune di un protagonista del Natale. Datanova. ISBN 9788895092317.